This dish should have a fine dusting of bottarga on top, but, I didn’t have any on hand… maybe next time.
Fregula with Tuna
serves 5-6
1 bag (500 g) Fregula Sarda
1 can (25 oz) DOP tomatoes, finely pureed in a food processor
1 large onion, finely chopped
3 cloves garlic, very finely chopped
2-3 TBSP olive oil, or as needed
1/2 tsp powdered basil
1 tsp powdered oregano
1 tsp freshly ground black pepper
1 jar Italian tuna packed in olive oil (approx. 7 oz)
Fill a large stockpot with water. Bring to a boil and add salt. (Pause here to prep sauce) Boil fregula gently for approximately 5-6 minutes. The pasta should be al dente. Reserve one cup of pasta water.
As you wait for water to boil. In a large sauce pan, saute onions in olive oil to a light golden brown. Add garlic, basil, oregano, and black pepper. Saute an additional minute or two. Add tomatoes and simmer, covered. When water boils continue preparing fregula. (above)
When fregula is cooked al dente, add the strained fregula to your prepared sauce. Allow pasta and sauce to cook together for another 2-3 minutes. In the last minute, add tuna and gently fold it in. Allow chunks of tuna to remain.
Top with finely grated bottarga or crushed buttery croutons.
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